Thursday, September 11, 2008

Vanilla Cardamom Peach Sauce

I've been feeling nesty and the urge to preserve food for the winter as autumn begins in the desert. Of course there's lot of harvesting to do, but I spent the morning putting up peaches.

Here's the lovely sauce I cooked this morning, which I've canned in a boiling water bath for later in the winter.

Vanilla cardamom peach sauce
7 lbs peaches, peeled and diced
1/2 water
6 crushed cardamom pods, seeds ground fine
3 cloves
1 tbsp vanilla extract
1 pinch salt
1/4 c sugar

Peel and dice peaches, cook in the water with spices until they get soft, fall apart and can be crushed with the back of the spoon. Crush about half ( unless you like your sauce smooth. I like some chunks of peach). Add the sugar and cook for a few minutes more.

Serve warm, make pie with it, smother yogurt with it, make it into ice cream, eat it straight out of the pan, or can it for later!

So luscious and delishes!


Brittney said...

That sounds just divine!

beautiful_hippie said...

I just love your site so insightful. So beautiful. And definitely a keeper. That sauce looks delicious. I am going to have to try that out.

beautiful_hippie said...

Thanks for the advice. I wasnt so sure on where to go but I thought Bastyr looked good. I will definitely look more into NAIMH though. Thank you so much.

Maria said...

Ohhh, Yummy!! I just finished putting up a half bushel of peaches, literally! I may have to go get more so I can try this recipe! It sounds delicious!

treesa said...

Moderately dorky question: when do you add all the other spices? With the sugar, or after? (Or maybe it's in there and I need to go reread...)

anyway, sounds yummy! Totally going on my list to make next summer :)

"The mother of us all, the oldest of us all, Hard, splendid as rock, Let the beauty you love, be what you do. There are a thousand ways to kneel and kiss the earth"~ Rumi ~